Like nachos, but with potatoes!
2 large potatoes, cut into bite-sized chunks
1 pkg. vegan beefy crumbles (try Beyond Meat Beefy Crumbles)
1 pkg. vegan cheddar-style shredded cheese (we like Follow Your Heart)
1 cup Irish Cabbage Salsa for (see recipe below)
1 cup vegan sour cream (see recipe below or use a store-bought vegan sour cream)
Sliced green onions
• Preheat the oven to 350°F. Layer the potatoes, vegan beefy crumbles, and vegan cheese shreds in a pan and bake for 20 to 30 minutes, or until the “cheese” melts.
• Remove from the oven and top with the Irish Cabbage Salsa, vegan sour cream, and green onions.
Irish Cabbage Salsa
1 cup shredded green cabbage
1/2 cup diced yellow onion
1 carrot, shredded
2–3 green onions, chopped
2 tsp. apple cider vinegar
2 tsp. whole grain mustard
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
• Place all the ingredients in a bowl and mix thoroughly. Refrigerate overnight.
Dairy-Free Cashew Sour Cream
1 cup cashews
Juice of 1 lemon
2 Tbsp. apple cider vinegar
1/2 tsp. salt
• Place all the ingredients in a blender and blend until smooth. For a thinner consistency, add some water and blend again.
Full recipe here:
The website the meat industry doesn’t want you to see:
How to go vegan:
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